Sweet Potato And Poblano Salad With Honey And Rosemary Recipes

SWEET POTATO SALAD WITH ROSEMARY-HONEY VINAIGRETTE

Sweet Potato Salad With Rosemary-Honey Vinaigrette image

Make and share this Sweet Potato Salad With Rosemary-Honey Vinaigrette recipe from Food.com.

Provided by Kathy in Fla

Categories Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 cups sweet potatoes, peeled, cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
Toss together sweet potato and 1 tablespoon oil in pan.
Bake at 450° for 35 minutes or until tender.
Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.

Nutrition Facts : Calories 171.2, Fat 4.6, SaturatedFat 0.7, Sodium 249.7, Carbohydrate 32.3, Fiber 3.2, Sugar 15.8, Protein 1.7

POBLANO SWEET POTATO SALAD

Poblano Sweet Potato Salad image

Try this fresh and colorful spin on traditional potato salad, given an authentic Tex-Mex flavor with the addition of chopped poblano chilies.

Provided by Lauren Keating

Categories Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup chopped red onion (about 1 small)
4 lb sweet potatoes (about 4)
2 poblano chiles, chopped
1/2 cup fresh arugula
2 tablespoons olive oil
2 limes
1/4 cup fresh cilantro
Salt

Steps:

Place chopped onion in small dish of very cold water; set aside.
Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
Stir cilantro into salad. Season to taste with salt and juice from second lime.

Nutrition Facts : ServingSize 1 Serving

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